Roasted Beets with Warm Citrus Shallot Vinaigrette
Prep Time: 40 min. Cook Time: 60 min.
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Ingredients:
1 1/2 Lb fresh beets, golden or red variety, tops trimmed
1/4 cup(s) fresh lemon juice
1/4 cup(s) fresh orange juice
1 medium shallot, minced
1 Tsp dijon mustard
1 Tbsp honey
1/2 Tsp kosher salt
1/2 Tsp cracked black pepper
1/2 cup(s) roasted walnut oil, if you can't find roasted walnut oil, regular walnut oil is fine.
Instructions:
Preheat oven to 375F.
Trim the beet tops (but leaving the stems on) place them into any 9"x13" casserole dish, add 1/2 cup of water and cover them with foil. Roast them for 45-60 minutes or until tender.
Remove from oven and let them cool covered to steam. (This will help the skins come off easier when peeling). Remove them from the oven when tender and allow them to cool completely. While the beets are cooling make vinaigrette.
In a sauce pan add lemon and orange juices and chopped shallot. Allow to come to a bare simmer then remove from heat and pour it into a bowl. Add Dijon mustard, honey, salt and pepper. While whisking, slowly add walnut oil to form an emulsion.
Drizzle warm dressing over top of the beets and season with more salt and pepper to taste.
